This Vietnamese-inspired recipe is light but satisfying, the perfect antidote to Thanksgiving overindulgence. This is my base recipe; I'll add in whatever other veggies are on hand: blanched green beans, shredded daikon, sliced cucumber or celery, chopped jalapeño. I happily use thin rice noodles or mung bean noodles (also known as glass or cellophane noodles), either or both of which should be easy to find in an Asian market or the ethnic foods aisle of the grocery store. Didn't have turkey on Thanksgiving? This recipe works well with sliced ham, roasted pork, or duck, too.

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